Black And White Meringue
Delicate black and white meringues with subtle vanilla and almond flavors, perfect for light desserts or elegant gatherings, appealing to those who enjoy crisp, sweet treats.
Ingredients
Instructions
- One hour before baking, place egg whites in a bowl at room temperature.
- Preheat the oven to 250 degrees Fahrenheit.
- In a clean bowl, beat egg whites until soft peaks form.
- Gradually add sugar while continuing to beat until stiff, glossy peaks form.
- Mix in vanilla, salt, and almond flavoring.
- Optionally, fold in chopped almonds.
- Drop spoonfuls of meringue onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for approximately 60 minutes, or until crisp and dry.
- Turn off the oven and let meringues cool inside before removing.
Tips & Substitutions
For perfectly stable meringue, ensure your mixing bowl is completely clean and free of grease, as any residue can prevent the egg whites from whipping properly. You can substitute the almond flavoring with an equal amount of additional vanilla extract if desired. If you're short on time, consider using store-bought meringue shells for a similar texture in desserts like Pavlova or Eton Mess.
Serving Suggestions
These black and white meringues make a delightful treat on their own or can be served alongside fresh fruit and whipped cream for a light dessert. They pair beautifully with Jean's Wine Cake, adding a crunchy contrast to the moist cake. You can also use them as toppings for ice cream sundaes or crumbled over yogurt for a sweet breakfast.
Storage & Reheating
Store leftover meringues in an airtight container at room temperature to maintain their crispness. Avoid storing them in humid areas, as moisture can make them chewy. They can last for up to a week. If you need to re-crisp them, place them back in a low oven (around 200°F) for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Black And White Meringue contains roughly 403 calories, with 14g protein, 23g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (33% of the Daily Value) and protein (28% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1757mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringue not hold its shape?
Meringue can lose its shape if the egg whites are not whipped to stiff peaks or if there is any fat in the bowl. Ensure the bowl and beaters are completely clean, and avoid any yolk in the whites. Also, gradually adding sugar helps stabilize the meringue, so don't rush this step.
Can I make these meringues ahead of time?
Yes, you can make meringues ahead of time! They store well in an airtight container for up to a week. Just remember to keep them in a dry place to maintain their crisp texture. If you want to serve them later, you can make them a day in advance for convenience.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in various recipes such as custards, puddings, or to enrich sauces like hollandaise. You could also use them in baking, such as in butter-rich cakes or cookies. Consider making Pecan Pie I for a delicious way to use those yolks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).